Ingredients
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3 large potatoes, peeled and quartered (about 1 1/2 pounds)
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1/4 cup nonfat milk
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1 1/4 cups fat free chicken broth
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1 tablespoon Dijon mustard
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1 medium onion
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3/4-1 lb ground turkey
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1 1/2 tablespoons all-purpose flour
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2 tablespoons Worcestershire sauce
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1 1/2 teaspoons finely chopped fresh sage
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1 (10 ounce) package frozen peas and carrots
Instructions
- Boil potatoes until tender enough to mash. Add milk and 1/2 cup of the chicken broth, mustard, and mash together. Add salt and pepper to taste.
- Preheat over to 350.
- Spray nonstick skillet with cooking spray (or small amount of oil). Add the onion and garlic and cook until soft. Add the ground turkey and cook until browned.
- Sprinkle flour over the turkey mixture. Stir well and cook until flour is absorbed (about 30 seconds). Stir in worcestershire sauce, sage, salt and pepper.
- Stir in 3/4 cup chicken broth. Turn down heat to simmer and cook until the sauce bubbles and thickens.
- Stir in peas and carrots. Pour the mixture into 9-inch square baking dish. Spoon the mashed potatoes over the turkey mixture.
- Place on a rimmed baking sheet and place in oven for about 40 minutes.
- Let stand about 5 minutes before serving.